Gluten free Orange Mousse with Almonds recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
115 g (4 oz) 1/2 Cup plus 1 tablespoon caster (superfine) sugar
4 large free-range egg yolks
1 large free-range egg
3 tablespoons of pale dry sherry
2 heaped tablespoons of ground almonds
Zest from 1 large or 2 small oranges
300 ml (10 fl oz) 1 1/4 cups of freshly squeezed orange juice
11.7 g (1/2 oz sachet) US 1 tablespoon of powdered gelatine, dissolved in 100 ml (3 fl oz) 1/3 cup of boiling water, or vegetarian equivalent
1 tablespoon of toasted almond slivers
4 large free-range egg yolks
1 large free-range egg
3 tablespoons of pale dry sherry
2 heaped tablespoons of ground almonds
Zest from 1 large or 2 small oranges
300 ml (10 fl oz) 1 1/4 cups of freshly squeezed orange juice
11.7 g (1/2 oz sachet) US 1 tablespoon of powdered gelatine, dissolved in 100 ml (3 fl oz) 1/3 cup of boiling water, or vegetarian equivalent
1 tablespoon of toasted almond slivers
method
1. Beat the sugar, egg yolks and whole egg in a food processor until pale and creamy.
2. Briefly blend in the sherry, ground almonds and orange zest.
3. Transfer the mixture to a large bowl.
4. Microwave the orange juice until boiling and frothy and then whisk it into the egg mixture at full speed on an electric mixer.
5. Pour in the prepared gelatine, whisking all the time to distribute it evenly.
6. Pour the mixture into a small souffle dish or 4 - 6 ramekins.
7. Leave the mousse to set in the freezer for about 40 minutes, then transfer to the refrigerator for at least 3 hours or until firm.
8. Decorate the mousse with the almond slivers and serve chilled.
2. Briefly blend in the sherry, ground almonds and orange zest.
3. Transfer the mixture to a large bowl.
4. Microwave the orange juice until boiling and frothy and then whisk it into the egg mixture at full speed on an electric mixer.
5. Pour in the prepared gelatine, whisking all the time to distribute it evenly.
6. Pour the mixture into a small souffle dish or 4 - 6 ramekins.
7. Leave the mousse to set in the freezer for about 40 minutes, then transfer to the refrigerator for at least 3 hours or until firm.
8. Decorate the mousse with the almond slivers and serve chilled.
serving amount
serves 4 - 6
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